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Mexican Roasted Potatoes with Cilantro Gremolata

A spicy side to any Mexican dish or serve alongside a simple roasted chicken.

Course Side Dish
Cuisine Mexican
Keyword easy dinner recipe, easy side dish recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Linda Spiker


For potatoes:

  • 1 1/2 pounds tri-colored new or new rose potatoes, quartered
  • 1 1/2 tsp sea salt
  • 1 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • olive oil

For gremolata:

  • 1/3 cup cilantro chopped
  • 2 small cloves garlic peeled and minced
  • 2 limes zested


  1. Preheat oven 400 degrees and place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper.
  2. Quarter potatoes (of cut in half, depending on size)
  3. Combine sea salt, pepper, cumin, chili powder and onion powder, stir till well combined.
  4. Place potatoes on parchment covered cookie sheet, drizzle with olive oil and toss till potatoes are glistening but not drenched.
  5. Sprinkle with spices and toss.
  6. Place in oven and roast for 40-50 minutes (or until cooked through and edges are golden)
  7. While potatoes are roasting, combine cilantro, garlic and lime zest toss.
  8. When potatoes are done to your liking remove from oven and toss with cilantro gremolata and serve!